Sweet Eaters

I have been on a quest for the "perfect" Chocolate Chip Cookie, like many people, I'm sure. At the moment, these cookies are my "go to" cookie whenever I am in the mood for Chocolate Chip Cookies. Crisp on the outside, chewy in the middle (and STAYS chewy for days - IF they last that long!)

Beat together butter and sugars in a large bowl with an electric mixer at high speed for 2-3 minutes. The mixture will become pale and a bit lighter.

Beat 1 egg with a fork in a small bowl and add a little less than 1 tablespoon of it plus the 1 remaining whole egg to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. By hand, stir in flour mixture until just blended, then stir in chips.

At this point, chill the dough for a few hours or overnight. For thinner cookies, you may skip the chill time.

Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

Note: I take the cookies out when the cookies are brown around the edges and look underdone in the center. They will cook internally as they cool. If you find the edges are cooking way too fast, try baking the cookies at 350 degrees instead.

** Super secret side note for making EXTRA tasty cookies: Make dough and refrigerate for at LEAST 24 hours, up to 36 hours. The flavors enhance and are wonderful!